Apple Bread Pudding With Brandy Butterscotch Sauce - cooking recipe

Ingredients

1 lb sliced day-old bread
1 1/2 lbs large apples (or more)
8 eggs
5 cups half-and-half
1 1/4 cups dark brown sugar, packed
2 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup ground hazelnuts
BRANDY BUTTERSCOTCH SAUCE
1/2 cup butter
1/2 cup honey
1/2 cup whipping cream
1/4 cup brandy

Preparation

PREHEAT THE OVEN to 350\u00b0F
Lightly grease a 9- by 13-inch baking dish.
CRUMBLE THE BREAD into coarse crumbs, using your hands.
Sprinkle two-thirds of the crumbs into the prepared baking dish.
Arrange the apple wedges over the bread in rows, overlapping them slightly.
COMBINE THE EGGS, half-and-half, 1 cup of the sugar, 2 teaspoons of the cinnamon, and the nutmeg and cloves in a large bowl.
Beat well, then pour the mixture over the apples and bread.
In another bowl, combine the ground hazelnuts with the remaining bread crumbs, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon.
Sprinkle this mixture over the apples and press down gently so it soaks up some of the liquid.
Bake until the pudding is lightly browned and a knife inserted in the center comes out clean, 60 to 70 minutes.
MAKE THE SAUCE while the bread pudding is baking.
Combine the butter and honey in a deep, medium-sized saucepan (the mixture will expand when it boils) and heat over medium-low heat until both are melted and smooth.
Bring to a boil without stirring and simmer for 5 minutes.
Reduce the heat and carefully stir in the cream and brandy.
Cook 1 minute longer.
Set aside and keep warm until needed.
LET THE BREAD PUDDING sit for a few minutes before cutting into serving pieces.
Drizzle a little of the brandy butterscotch sauce over each serving, passing the extra sauce separately.